Pairing Wine & Food

Question 1

Wine pairings should take into account the preferences and/or sensitivities of the individual as well as the basic interactions between food and wine. TRUE or FALSE

Answer 1

True

Question 2

What two components in food tend to make wines taste ‘harder’ (more drying and bitter, more acidic, less sweet, and less fruity)?

Answer 2

Sweetness and umami

Question 3

What two components in food tend to make wines taste ‘softer’ (less drying and bitter, less acidic, sweeter, and more fruity)?

Answer 3

Salt and acid

Question 4

Generally, food has more impact on the way a wine tastes than the other way around. TRUE or FALSE

Answer 4

True

Question 5

If the food is sweet, the wine seems more _______________, more _______________, and less _______________.

Answer 5

Drying and bitter; acidic; and sweet and fruity

Question 6

If the food is umami, the wine seems more _______________, more _______________, and less _______________.

Answer 6

Drying and bitter; acidic; and sweet and fruity

Question 7

If the food is salty, the wine seems less _______________, less _______________, more _______________, and more _______________.

Answer 7

Drying and bitter; acidic; fruity; body

Question 8

If the food is acidic, the wine seems less _______________, less _______________, and more _______________.

Answer 8

Drying and bitter; acidic; sweet and fruity

Question 9

When the food is highly flavoured, the wine is _______________.

Answer 9

Overwhelmed by the food flavours

Question 10

When the food is fatty or oily, the wine is _______________.

Answer 10

Less acidic

Question 11

When the food is spicy or hot (chili heat), the wine is _______________.

Answer 11

Seems to increase the heat from the chilli, alcohol in the wine seems more noticeable

Question 12

The effects caused by chilli heat are greater in wines with high alcohol content than those with lower alcohol levels> TRUE or FALSE

Answer 12

True